Easy Potato Coconut Curry (Vegan, Gluten Free, Whole30)

This easy and delicious Potato Coconut Curry comes together quickly for a weeknight dinner!  Its packed with fresh healthy vegetables in a tasty vibrant sauce, and is naturally vegan & gluten free!

There are so many wonderful things about this dish – first of all its a One Pot Meal!  There’s less to clean up afterwards, and I can enjoy throwing everything in one large soup pot on the stove while it cooks.

This Potato Coconut Curry is one of those delicious meals I call “Easy Weeknight Meals,” meaning that I can work a full day at the office, and still come home to prepare this without much fuss.  It takes about 40-ish minutes, which is the perfect amount of time for a batch of rice to be steaming in the rice cooker.  Both can be ready about the same time!

Its naturally vegan & gluten free!  This plant-based curry is free from animal ingredients and still is full of rich and comforting goodness.

It makes a lot of leftovers.  I’ve been really into batch cooking and meal prepping lately – and this recipe fits super well into both of those categories.  This curry makes about 8 servings… so if my husband has seconds (which he totally did both nights and RAVED about it) the curry will last about 2 or 3 nights.

Its super cost-effective and inexpensive to make.  Potatoes, canned tomatoes, coconut milk, rice…. this recipe uses a ton of pantry staples and foods I always have on hand.  No fancy ingredients needed, just delicious, simple, whole foods.

It. Tastes. AMAZING!  Got an A+ rating from the hubby and myself.  I love easy curries and this is so perfect for these cool spring nights when its still chilly enough to have a fire going in our wood stove.  It is also surprisingly light!  I had a bowl for dinner, and an hour later ended up doing a few miles on the treadmill.

Filing this recipe under ‘Favorites’ for sure!  🙂

Easy Potato Coconut Curry (Vegan, Gluten Free, Whole30)

This easy and delicious Potato Coconut Curry comes together quickly for a weeknight dinner! Its packed with fresh healthy vegetables in a tasty vibrant sauce, and is naturally vegan & gluten free!
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Meal Prep
Cuisine Curry, Indian
Servings 6

Ingredients
  

For the Curry

  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion diced
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • 1 tablespoon curry powder
  • 1 14.5 ounce can of diced tomatoes with juice
  • 2 cups vegetable stock
  • 1 13.5 ounce can coconut milk full fat
  • 6 large red potatoes diced into bite-sized pieces
  • 2 cups fresh baby spinach
  • 1/4 cup raw cashews whole or crushed
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup fresh cilantro minced
  • Juice of 1 lime
  • Optional Crushed Red Pepper flakes to taste (I used about 1/2 teaspoon for heat)

For garnish

  • Slices of Lime
  • Cilantro
  • Red Onion minced
  • Raw Cashews

Instructions
 

  • In a large soup pot, heat the olive oil on medium heat until shimmering. Add the onion, garlic, salt, and sauté for5- 6 minutes until soft.
  • Add the curry powder to the veggies, stir to combine, cook for a few minutes until the veggies absorb the curry.
  • Add the diced tomatoes with their juice, vegetable stock, coconut milk, and potatoes to the pot and bring to a boil. Reduce to a simmer, and cover and cook for about 20-30 minutes until the potatoes become soft.
  • Add the cilantro and stir in the lime juice. Add the crushed red pepper flakes, if using. Stir to combine.
  • Serve over rice or quinoa!  

Notes

 Make sure to use plenty of lime, cilantro, red onion, and cashews for garnish… the garnishes really make this dish delish!
Keyword Cashews, Cilantro, Coconut, Coconut Milk, Curry, Easy Curry, Easy Weeknight Meals, Favorite Recipes, Gluten-Free Recipes, Potatoes, Red Onion, Vegan Recipes
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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